古法炮製｜柱侯醬炆蘿蔔牛展 Braised carrot and beef shank with

柱侯醬是一種以發酵豆醬、甜麵醬、糖、香料等調製而成的調味醬，具有豐富的口感和香氣，是牛肉類的最佳配搭，也是香港和廣東地區常用的滷味醬料之一。這道柱侯醬炆蘿蔔牛展，將牛展反覆炆及焗，令肉質鬆軟入味，而甘筍則令湯汁鮮甜，可以用作湯底或撈麵，甚有台式牛肉味的風味。

製作時間: 1小時以上
份量人數: 7-8人

食材
牛展 Beef shank 1條/pc
甘筍 Carrot 1-2條/pcs
柱侯醬 Chu Hou paste 3湯匙/tbsp
生抽 Soy sauce 1湯匙/tbsp
老抽 Dark soy sauce ½茶匙/tbsp
冰糖 Rock suger 30克/g
乾蔥頭 Shallot 4顆/pcs
蒜頭 Garlic 4瓣/cloves
熱水 Hot water 適量/As need

作法:
1 ：

牛展與數片薑放鍋內加水，中火煲滾再滾2-3分鐘，盛起洗淨備用 Put the beef shanks and a few slices of ginger into a pot, add enough water to cover, and bring to a boil over medium heat. Let it boil for 2-3 minutes, then remove and rinse clean.
2 ：

乾蔥切半，蒜頭拍扁 Halve shallots and crush garlic cloves.
3 ：

甘筍去皮切大件 Peel and cut the carrots into large pieces.
4 ：

用少許油爆香乾蔥和蒜頭 Saute the crushed shallots and garlic in a little oil.
5 ：

牛展下鑊煎香表面後盛起 Pan fry the beef shanks until the surface is browned. Set aside.
6 ：

原鑊下柱候醬和冰糖，炒至冰糖溶化 In the same pan, add Chu Hou sauce and rock sugar, and stir-fry until.
7 ：

牛展回鑊，淋上生抽和老抽 Add the beef shanks back into the pan, and pour in light soy sauce and dark soy sauce.
8 ：

加入熱水 Add hot water.
9 ：

水滾後加蓋轉中火炆30分鐘 Cover the pan and simmer for 30 minutes over medium heat.
10 ：

翻轉牛展再炆30分鐘 Flip the beef shanks over, and continue to simmer for another 30 minutes.
11 ：
熄火原煲焗1小時 Turn off the heat, and let the pan sit for 1 hour.
12 ：

加入甘筍塊，中火炆30分鐘 Add carrot pieces and simmer for 30 minutes over medium heat.
13 ：
用筷子篤牛展最厚部份，如可輕易穿過即代表已夠腍身 Use a chopstick to poke the thickest part of the beef shanks. If the chopsticks can easily go through, the beef shanks are tender enough.
14 ：

Take out the beef shanks and let cool, then slice them. 盛起牛展，放涼後切片
15 ：

Serve the beef shanks with the carrot pieces and the sauce. 伴以甘筍塊及淋上醬汁即成

- 食譜來源 : https://cook1cook.com/recipe/54537
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